Loaded Breakfast Biscuits with Peppers and Sausage

Close up top-down view of golden cheesy biscuit on parchment paper.

5 from 1 vote

Loaded Breakfast Biscuits with Peppers and Sausage

These biscuits are what happens when you take your favorite biscuit sandwich ingredients and put them directly into a biscuit! Cheesy, savory, rich, and a crowd-pleasing addition to breakfast.

Prep Time20

Cook Time15

Chill Time15

Total Time50

Course: Breakfast

Cuisine: American, Southern

Diet: Vegetarian

Servings: small biscuits

Calories: 242kcal

Author: Cassidy Reeser, MS, RD

Equipment

biscuit cutters optional
pastry mat optional
pastry brush optional

Ingredients

For the biscuit base

½ cup (1 stick) unsalted butter
2 cups all-purpose flour
1 tablespoon baking powder
1 ½ teaspoons granulated sugar
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon black pepper
1 cup milk see note #1

Biscuit Add-Ins

neutral oil
½ medium yellow, red, or orange bell pepper finely diced; about ½ cup
¼ medium sweet yellow onion finely diced; about ¼ cup
3.5 ounces spicy Impossible sausage equal to one link; see notes
pinch of salt
⅓ cup sharp cheddar
1-2 tablespoons melted butter optional

Instructions

Heat a large skillet over medium heat. Drizzle with enough oil to coat. Add the diced pepper, onion, sausage, and a pinch of salt. Cook until the sausage is golden, about 6-8 minutes. Once cooked, transfer to a shallow container and chill in the fridge for at least 15 minutes.
Meanwhile, cut the butter into small cubes, about the size of a pea. Add this to a mixing bowl along with the flour, baking powder, sugar, salt, garlic powder, and black pepper. If the butter is still in large pieces, you can use a fork, clean hands, or pastry cutter to cut it into smaller cubes. Transfer to the fridge to chill alongside the add-ins.
After 15 minutes, remove the dry ingredients and butter from the fridge. Preheat the oven to 425F. Pour the milk into the dry ingredients, stirring until a wet but manageable dough forms.
Turn the dough out onto a clean and floured surface. I use a pastry mat for this. Pat into a rectangle, about ½ inch high. Sprinkle with flour if it is too wet to work with.
Sprinkle with the cooled add-ins and cheese. Fold the dough in half once, then again, pressing it back out so that it is about ½ inch high. The goal is to distribute the add-ins into the dough without overworking it, so just fold the dough a few times to form flaky layers.
Cut out roughly 2.5-inch biscuit rounds, or slice into squares with a sharp knife. Place the biscuits on a parchment-paper-lined baking sheet with sides touching. A cast iron skillet also works well here.
Bake at 425F for 12-14 minutes, or until the biscuit tops are golden and the base of the biscuits are crisp. Remove from the oven and enjoy as-is, or brush the tops with melted butter for a softer biscuit. Enjoy!

Notes

Milk: I used 2% milk and whole milk in my recipe tests. I've used soy milk in biscuits in the past with success (see my Vegan Southern-Style Biscuits for more dairy-free swaps.)
Add-ins: Feel free to switch up the add-ins. Try not to go over 1 cup of cooked ingredients (including cheese) as the biscuit dough will become hard to work with.
To make drop biscuits, stir together the biscuit dough and add-ins in the mixing bowl until just combined. Use a ¼ cup scoop to scoop out biscuits instead of using the folding method in the written recipe. The result is biscuits similar to my Garlic Cheddar Drop Biscuits.
Want to make the biscuits in advance? Cut them out and place on the parchment paper, then cover tightly and refrigerate. Just pop them directly in the oven the next morning.

Nutrition